We knew it wouldn’t last forever. Sunny blue sky Fall days, red and yellow leaves crunchy under your steps, crisp morning and night air but warm balmy middays. It started with some rain during the weekend and this morning turned into light and sparse snowflakes. Winter boots, scarf, hat and gloves here they come. On my walk to jazzercise class I smelled winter approaching fast. White cottony sky, wet ground, cute crystals falling down on me. They always bring a smile to my face, though, the first flakes, I am still pretty new to this. My mother called this morning and asked me about the weather. On my reply that we were having rain/snow mixed precipitation, she laughed and said that today in Rome the temperature was 21° C and still felt very summery. Good for you, I told her, and my voice showed a hint of jealousy.
On my way back the snowflakes had intensified, but still dissolving when touching the ground. Felt good to be back home, the cats didn’t even come at the door when I got in. They were curled up on a blanket on the couch 🙂 .
With cooler temperatures we appreciate different flavors: warm and a little spicy on the tongue, even a bit boozy. Imagine those dried raisins soaking in Grand Marnier (or any other liquor you like) until they become plump and juicy again. Combining on your tastebuds with apples caramelized in maple syrup, brown sugar and cinnamon. If you add to that the delightful flavor of the olive oil in the dough and the coconut flour and coconut oil to blend them all, you have a sweet that is the perfect comfort dessert for cooler nights.
I love this vegan version of a “shortbread” dough. It is the same I used for the Rustic Crostata with Concord Grapes, Almonds and Rosemary. Light and crumbly, very delicate to roll and to fold, its shape pleasingly imperfect. That’s the essence of a galette or rustic crostata: the importance being more in the taste than in the look. Maybe you can leave a wider empty border, not like me that I was carried away while arranging the sliced apples and almost reached the border. It will be easier to fold the dough 🙂 .
We had friends over for dinner a couple saturdays ago and this was our dessert, so you will excuse me, once again, if there are no pictures of the sliced galette. At first I wasn’t even going to post the recipe because of that but then I decided I couldn’t help sharing such a great sweet. I can tell you that we enjoyed it with a dollop of vanilla frozen yogurt on top and a drizzle of maple syrup. It was scrumptious.
Get not your friends by bare compliments, but by giving them sensible tokens of your love. (Socrates)
The song to accompany me today is: “2 Heads” by Coleman Hell.Print
- 120 g all-purpose flour
- 30 g amaranth flour
- 60 ml olive oil
- 60 ml water
- 2 Tbsp light brown sugar
- 1/2 tsp salt
- 2 Granny Smith apples, sliced
- 1 Tbsp maple syrup
- 2 Tbsp brown sugar
- 1 tsp cinnamon
- 1 Tbsp raisins (soaked in Grand Marnier)
- 1 Tbsp coconut flour
- 1 Tbsp granulated sugar
- 1 Tbsp coconut oil
- Preheat the oven to 360° F (180° C) and line a round baking sheet with parchment paper.
- In a mixing bowl put flours, sugar, salt and extra virgin olive oil. Start mixing, then add cold water a bit at a time, until it forms a ball. It shouldn’t be too wet, so you might have some leftover water. Work the dough fast until it forms a ball, then wrap it in plastic and refrigerate for half hour.
- In the meantime, in a pan over low/medium heat, place the sliced apples, maple syrup, brown sugar and cinnamon. Cook, stirring often, for about 7-8 minutes. Set aside.
- After the half hour, take the dough out of the fridge and place it on the parchment paper. Spread it with your hands (it is very light and workable) to form a disk 1 cm thick.
- In a small mixing bowl combine 1 Tbsp granulated sugar and the coconut flour.
- Spread the mixture on the base of the galette, leaving a thick border empty.
- Arrange the apples on the sugar/flour mixture as you most like.
- Drain the raisins and place them on the apples. Sprinkle with coconut oil flakes.
- Fold the border on the filling so as to cover it a little bit.
- Bake in the preheated oven for about 40-45 minutes.
- Let cool on a rack and enjoy with a dollop of vanilla frozen yogurt and a drizle of maple syrup.
The sugar/coconut flour mixture at the base of the galette prevents the juices from the apples to soak the crust, but you can skip that step if you don’t mind the juices escaping when you cut into it.
- Serving Size: 5-6 portions
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